What did everyone cook today?
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RON PARRISH Go figure. Now, if she didn’t know the price, she would love it - that is until she found out the real cost - then dog house.
Chef True but we just had our 39th aniversary and that’s because I renovated the dog house in to a man cave a long time ago. all in all it has been great!
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Chef True but we just had our 39th aniversary and that’s because I renovated the dog house in to a man cave a long time ago. all in all it has been great!
RON PARRISH I joke around, but I know how blessed I am to have a wonderful wife.
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Mushroom and bacon stuffed pork loin today
Life is a Garden - Dig it.
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Mushroom and bacon stuffed pork loin today
Life is a Garden - Dig it.
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lkrfletcher so what do we have going on here?
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I made some fajitas tonight using the Marinade Express and Excalibur’s Fajita marinade.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 you think the marinade express is worth the $
Life is a Garden - Dig it.
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Tex_77 you think the marinade express is worth the $
lkrfletcher I think so. It puts a lot of flavor in/on meat in a short time.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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lkrfletcher I think so. It puts a lot of flavor in/on meat in a short time.
Nothing to fancy, just some duck and bacon sausage with grilled veggies, Cajun style baked beans and fresh tortillas. Sorry about the poor lighting, one light bulb in the whole camp in the bunk house/tool shed running off the battery.
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Nothing to fancy, just some duck and bacon sausage with grilled veggies, Cajun style baked beans and fresh tortillas. Sorry about the poor lighting, one light bulb in the whole camp in the bunk house/tool shed running off the battery.
YooperDog - Looks great
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YooperDog Can’t say “nothing fancy” followed by duck sausage! Looks awesome man, you guys eat pretty good at camp huh?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog Can’t say “nothing fancy” followed by duck sausage! Looks awesome man, you guys eat pretty good at camp huh?
Jonathon I reheated soup! Lol. Sorry, no pics. I used local kale, celery root, onions, garlic and carrots with a house made spicy beer brat, garbanzo, stewed and puréed tomatoes, chicken bone broth and a bit of lemon juice. Soup is good food!
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Nothing to fancy, just some duck and bacon sausage with grilled veggies, Cajun style baked beans and fresh tortillas. Sorry about the poor lighting, one light bulb in the whole camp in the bunk house/tool shed running off the battery.
YooperDog Nothing “FANCY”? Yeah, everyone makes “duck” and “bacon” sausage. You’re a spoiled boy.
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For tomorrow!!!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I’m confused are we cooking the lobster or the dog?
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Jonathon That’s a mighty big Crawfish
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Tex_77 I went home to grab that from my neighbor and came back to work, I am cooking them here tomorrow and I KNEW he would be scared of it and he was of course, he is a 180 lb of sissy!!! johnsbrewhouse They are probably 1.5 lbers not enormous but they are fresh flown in from Maine and free so I am NOT complaining!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 I went home to grab that from my neighbor and came back to work, I am cooking them here tomorrow and I KNEW he would be scared of it and he was of course, he is a 180 lb of sissy!!! johnsbrewhouse They are probably 1.5 lbers not enormous but they are fresh flown in from Maine and free so I am NOT complaining!
Jonathon Free is always good and there is nothing wrong with that. Pound and a half will go well with a nice steak anyway. Enjoy!
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johnsbrewhouse We made them today for lunch and devoured them! We made butter with Captains Bay, Butter Garlic Rub and Signature Pork, Patrick said “that may be the best thing I have ever eaten”!
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Made some pork chops last night, I vacuum tumbled them in Pa’s Black Bull and seasoned with Excalibur’s Pork Roast and Chop rub. Also made some apple slaw to go with it.
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